Rainbow Vegetable Soup

Ingredients For Rainbow Vegetable Soup

1 tablespoon avocado oil1 medium yellow onion, peeled & diced2 stalks celery, diced1 medium leek, thinly sliced1 medium fennel bulb, chopped3 rainbow carrots, diced1 medium red bell pepper, seeded & chopped3 garlic cloves, peeled & minced2 teaspoons sea salt1 teaspoon black pepper1 tablespoon dried oregano1 medium zucchini, ends removed & diced1 cup veggie stock1 14.5-ounce can petite diced tomatoes1 bay leaf2 cups baby spinachGarnish:Fresh parsley

Instructions

Add avocado oil to a large stock pot or Dutch oven and bring to medium-low heat.Add onion, celery, leek, fennel, carrot, bell pepper and garlic and season with sea salt, black pepper and dried oregano and stir well to combine.Sauté until veggies are soft, about 5 minutes.Add in zucchini. Continue to sauté until the zucchini has softened, about 5 minutes.Add in veggie stock, diced tomatoes and bay leaf and reduce heat to a simmer until the soup is thick and bubbly, about 15 minutes.Turn off the heat and stir in the baby spinach.Serve between 6, garnishing with fresh parsley and store any leftovers in the fridge for up to 5 days. You can also freeze this soup in a sealed plastic bag or container for up to 6 months.